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Easy Big Cream Puffs Recipe

Easy Big Cream Puffs Recipe
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Serving : 3
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Prepare the ingredients before making Easy Big Cream Puffs in your home. Then, follow these steps below to serve Easy Big Cream Puffs for your family or friends.

Ingredients: Easy Big Cream Puffs

  • 1 Egg
  • 30 grams Oil
  • 50 grams Water
  • 30 grams Flour

How to Make Easy Big Cream Puffs

If you have prepared the ingredients needed, now time to start cooking. There are 24 steps you must follow to make Easy Big Cream Puffs in your home by yourself.

    Step 1
  • *If you use a normal oven, you can bake 9 puffs at once. *The ingredients call for 1 egg but you can increase the amount accordingly.
  • Step 2
  • *You can use whatever oil you like. Vegetable oil makes them light, while butter is a bit on the heavy side. Margarine is right in the middle. The puffs in the picture were baked with butter.
  • Step 3
  • (Prep) Preheat the oven to 220℃.
  • Step 4
  • (Prep) Beat the egg well.
  • Step 5
  • (Prep) Sift the flour. *In the photo, the flour was not sifted.
  • Step 6
  • Add butter and water to a pan and bring to a boil.
  • Step 7
  • Lower the heat in Step 6 and add flour. Mix well.
  • Step 8
  • Raise the heat to high and mix. When it comes together, lower to medium heat and use a wooden spatula to knead. *The stickiness and consistency should resemble mochi (this is important).
  • Step 9
  • Lower the heat from Step 8 and add the egg a little at a time, mix well. *It will become glazed and thick like custard cream.
  • Step 10
  • While it's hot, pour into a piping bag and squeeze onto a baking sheet lined with parchment paper. *If the batter cools before placing in the oven, it's going to fail.
  • Step 11
  • Using a toothpick, poke holes into the surface of the squeezed out batter. This will create the broken look when the puffs swell during baking.
  • Step 12
  • Right before you place in the oven, spray water.
  • Step 13
  • Bake in a 200℃ oven for 20 minutes. Lower the temperature to 180℃ and bake for 15 minutes. *Oven times and temperatures vary.
  • Step 14
  • If you don't bake completely or take them out of the oven too soon, they'll deflate. *If you're worried, leave in the oven for 10 minutes before removing.
  • Step 15
  • I will upload a custard recipe another day. For now, you can make use this: "Very Easy Custard Creme Using a Whole Egg"
  • Step 16
  • "Very Easy Custard Creme Made in the Microwave"
  • Step 17
  • Here are some hints for better results: 1) While mixing the batter, make sure it thickens into a heavy consistency by completely heating the flour. 2) Make sure to poke holes in the batter after squeezing them out onto the pan.
  • Step 18
  • 3) Bake while the batter is still hot. 4) Don't lower the temperature under 200℃ at the beginning when baking. 5) For the first 20 minutes, don't lower the temperature under 200℃.
  • Step 19
  • 6) If you don't bake through completely and remove from the oven too soon, they will deflate. 7) If they don't expand as much as you thought, there may be a problem with the temperature.
  • Step 20
  • 8) They begin to puff about 10 or 20 minutes into baking so pay attention to the temperature. After that, they are almost done.
  • Step 21
  • The width is about 10 cm after baking.
  • Step 22
  • The height is also close to 10 cm.
  • Step 23
  • By the way, here is an easy shortcut cream puff recipe. "Easy Cream Puffs Using a Shortcut"
  • Step 24
  • What if you ruin the puff batter? If that happens, you can just turn it into delicious churros sticks. See how to make them here.
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